Beef Rib Roast

August 6, 2008 /

This tender cut of beef is located on the side of the cow between the short loin and the chuck. A standing rib roast is the beef version of rack of lamb; a whole standing rib roast is seven ribs, and it must have at least three to qualify as a roast. Standing rib roasts are roasted standing upright, so that the top layer of fat melts and keeps the meat moist. Rolled rib roast and rib-eye roast have both had the bones removed, which makes the roast somewhat less flavorful. Rolled rib roast has been rolled and tied into a cylinder. Rib-eye roast is the most expensive rib section because it is cut from the center of the rib section and is the most tender; it will, however, have less flavor than the bone-in standing rib roast.

How to Buy

You will typically see rib roasts in two grades: choice and prime. Prime—otherwise known as prime rib—has more marbling (flecks of fat that increase flavor, tenderness, and juiciness) than choice, and is also more expensive. A choice rib roast is already so tender, however, that the added benefit of prime rib does not always justify the added expense.

When buying a rib roast, you can either specify the number of bones you want or the number of pounds. If buying by weight, you should get about one pound per person because the bones are so heavy. A full seven-rib roast can be 16 pounds or more.

If you are not buying a full roast, then you can also specify which section of the ribs you would like. The small end of the ribs is the last three ribs at the back of the rib section and is usually considered the best end because it is leaner than the large end, but still tender and flavorful. The large end of the ribs is the first four ribs at the front of the rib section; some people prefer the large end for its greater amount of fat.

If you are buying a bone-in roast, make sure to ask the butcher to remove the chine bone (part of the backbone) to make carving significantly easier.

How to Use

Our Test Kitchen has a few tips to make your standing rib roast a centerpiece-worthy dish.

Let the meat stand at room temperature for one to two hours before putting it in the oven, so that the outside of the meat does not cook too much faster than the inside.

Check the meat’s internal temperature with a meat thermometer at least 20 to 30 minutes before the end of the recipe’s recommended cooking time. With a piece of meat this nice, you don’t want it to get overcooked. For rare meat, the thermometer should register 125°F; for medium-rare, the thermometer should register 130°F.

Let the meat rest for at least 30 minutes before carving, to let the juices reabsorb into the meat.

How to Store

You can store the meat in the refrigerator, still wrapped from the market, for several days.